As you may have noticed from our posts on social media, we bought a house in December and that house came with wonderful things growing in gardens all around the yard. In addition, quite a few of our neighbors have plots at a local community garden. A couple of weeks ago, our neighbors harvested more tomatoes, jalapeños, eggplants, and other vegetables from their plot and they kindly shared their bounty with us. I cannot explain to you how delicious the tomatoes were! That said, this recipe is all about the eggplant and jalapeño.
As soon as we saw the eggplant, we knew we wanted to make something special with it. Brent loves the heat that jalapeños add to any dish, so of course we had to incorporate them. We hope you enjoy this twist on the traditional eggplant dip, Baba Ghanouj, as much as we did!
The world has a funny way of getting smaller and smaller as you get older; before you know it, you’re connected with people personally and professionally that would have boggled your younger self. In this instance, a roommate of mine from a job training some 3 years ago now happens to work for Blue Apron. We’ve tried a couple of meal delivery services before, and have been impressed across the board by their ingenuity, and applaud the idea of bringing convenience and quality ingredients to those who feel they don’t have the access, time, or capacity to make meals on their own. When I received a surprise invitation to try Blue Apron, I was excited to give it a shot.
One of the dishes in our box was a pan-fried catfish with a cajun slaw. I’ve never been particularly adept at pan-frying, and the words catfish and YUM did not have a strong correlation in my mind. That said, I was blown away by this recipe, and the slaw sealed the deal. Today’s recipe is an homage to that fantastic salad.
Blue Apron has not created paleo-friendly ordering options yet, so we did a fair amount of adapting their recipes to our preferences. If they go that direction, we’ll strongly consider signing up. The convenience and variety of the options available are fantastic.
Posole, or pozole, is a traditional Mexican stew that is made with hominy. Hominy, if you weren’t aware (we weren’t), is dried maize kernels—think corn puffs pre-puff. While we aren’t big corn consumers, everything else about the soup/stew seemed amazing: chicken (or pork), radishes, salsa, chili pepper, and even avocado.
While we took some liberties, including substituting hominy with chopped cauliflower, this soup is out of this world. It was surprisingly filling and delicious, while not requiring a lot of preparation or work. We shredded some remaining chicken from a roasted whole chicken and within a half-hour we had dinner on the table. If you decide to roast a chicken early in the week, you’ll be able to make stock and this soup in easy progression. We hope you’ll give this recipe a try, and let us know in the comments how you like it!
Making salads has become a new hobby for us in recent months because we’ve trying to increase our vegetable intake without buying the same 3 salad blends from Costco. While we took initiative and recreated one of those staple Costco salads at home, we were still running thin on ideas. Enter: Savoy cabbage.
Growing up, I didn’t think there was any more than one type of cabbage, and I was perfectly fine having nothing to do with it. Ham hocks and sauerkraut and corned beef were the only times in my life I smelled or saw cabbage, and it did not appeal to me. Thankfully, my palate (or stubbornness) evolved and now these are among my favorite foods. This creamy celery seed cabbage slaw is a refreshing and light salad that has a slight tang. It’s been just what the doctor ordered this summer, and we think you’re going to love it. Let us know in the comments how you like to prepare your cabbage!
A couple of weeks ago, we finally hired a professional to come investigate, treat and seal our house against the mice that seem to have taken residence in our walls and attic. It turned out, they had also made themselves comfortable inside the insulation of our oven range. Gross! Plus, all of their nesting and rummaging around in there, broke the gas pipe connections in the range.
So, we bought a new oven! Something we’ve wanted to do but were putting off until the “right time.” Well, that time suddenly became now. Meanwhile, though, we couldn’t use our oven range. This week’s recipe ingenuity was born out of necessity. Thank goodness for our Instant Pot!